I feel kind of like a cheat, sharing these right after the Snickers Cookies, but I made them both for the same canceled picnic and they were both too good not to share. Having said that, we discovered the picnic was canceled after the Snickers Cookies were baked but before these were, although I had made the dough. So I decided to bake these off later, throughout the week, thereby ensuring I took the photos of the 2 different cookie recipes at different times, necessitating different posts.
I’ll just have to twist your arm into looking at another cookie recipe! You won’t mind too much, will you?
These cookies are less recognizable as a variant of classic chocolate chip cookies, although they are, in fact, exactly that (just as the Snickers Cookies were). The ground coffee beans and vanilla combine to make a delicious basic cookie, hight-lighted by bittersweet chocolate and creamy sweet white chocolate, but the real star of the show is the Cappuccino Crunch, which is made by The Baker’s Kitchen, which I get at Jungle Jim’s. I do not work for The Baker’s Kitchen, but Jungle Jim’s sells a lot of their products, so I have become a fan. This crunchy caramel-y candy is delicious and (unfortunately) unique–I do not know of any substitutes.
- 2 cups (8 1/2 oz) AP flour
- 2 cups (8 1/2 oz) white whole wheat flour
- 1 1/4 t baking soda
- 1 1/2 t baking powder
- 1 1/2 t coarse salt
- 2 1/2 sticks 1 1/4 cups unsalted butter
- 1 1/4 cups (10 oz) light brown sugar
- 1 cup plus 2 T (8 oz) granulated sugar
- 2 large eggs
- 1 T natural vanilla extract
- 2 t ground coffee beans like what you use to brew coffee, but un-used
- 1 cup (6 oz) bittersweet chocolate chips
- 3/4 cup white chocolate chips
- 1 14-oz bag of The Baker's Kitchen Cappuccino Crunch
- 2 T Vanilla sea salt mixed with 4 t sugar and 2 t instant espresso for sprinkling
Whisk together flours, baking soda, baking powder and salt in a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla and coffee grounds. With speed on low, add the dry ingredients and mix until just combined, 5 to 10 seconds. Mix in the chocolate chips and Cappuccino Crunch. Cover the dough with something airtight and refrigerate at least overnight (I bake a tray or so a day, until the dough is gone, thereby ensuring fresh cooking each time).
When ready to bake, preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone mat.
Using a cookie dough scoop or an ice cream scoop of medium size, scoop the cookies onto the prepared tray, 6 per sheet. I was aiming for 2 tablespoons of dough per cookie. Sprinkle the cookies with vanilla-espresso sugar-salt and bake until golden brown but still a little soft, about 11-13 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then remove the cookies individually to a cooling rack.
Aw yum! I wish we could buy cappuccino crunch over here, it sounds absolutely divine! I might try making a version of these cookies with plain chocolate chips as I can’t think of any suitable substitutes. Do you think it’d be acceptable to increase the amount of ground coffee in the batter to compensate? Love the idea of the espresso and vanilla sea salt sprinkle also! Thanks for the inspiration!
Sure. You could also add instant espresso as well. The cookies will have a similar flavor, but the texture will be quite different, lacking the crunch from the candy.
I love that you can order the cappuccino crunch online! I’ll definitely be looking into that…because caramelly coffee flavors in a cookie…too good to pass up!
Holy moly! These have everything I could ever want in a cookie, certainly a must make!
Rosie @ Blueberry Kitchen says
These look so yummy! I love the double choc and cappuccino combo!
those little morsels sound like something i could eat by the handful! perfect cookies, laura. 🙂
Mary Ann C. says
I made this today and found them to be outstanding. I didn’t add the coffee grounds or add the topping because I am not a big fan of coffee. I live in Texas but luckily I saw this recipe before we went to Cincinnati to visit our son and his family. We were a short distance from Jungle Jim’s at Eastgate and I bought a couple of bags of the Cappuccino Crunch and I am so glad that I did. Thank you for sharing.
I love hearing this! So glad you got to Jungle Jim’s–that practically makes me happier than you liking the recipe lol!
Michelle @ A Dish of Daily Life says
I love this recipe!! What an awesome treat! I don’t love coffee (although I drink it sometimes) but I love the flavor in food, especially desserts! I can’t wait to try your recipe!